Moist and delicious, especially when covered with a creamy buttercream frosting, these are sure to be a hit. Plus they are a GAPS, paleo, grain-free and gluten-free recipe!
Melt butter in saucepan over low heat or in microwave
Mix eggs, honey and melted butter together.
Combine wet and dry ingredients and mix until smooth without clumps (coconut flour expands as it takes in moisture, so it is good to give it a little time)
Fill each cupcake liner ½.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool cupcakes before applying frosting
Frost and enjoy! You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.
For Chocolate Buttercream Frosting
Combine in mixer and blend until smooth. Spread on cupcakes or use a pastry bag and decorator tip to pipe.
Notes
You can store these at room temp or in the fridge. The buttercream frosting will stay “in shape” better in the fridge.